Wednesday, November 2, 2011
Mushroom, Red Pepper, Spinach Pasta Gluten Free
This week has really been amazing. There have been so many times in my life when things have not been perfect. But I have to say that this point in my life I don't think I could get happier. I know that things can change in the blink of an eye, but I am stopping to smell the roses. Actually I am stopping to smell the flowers. I just cooked for a bunch of my friends at the RS Supper Club. We decided to finally name it because it is becoming a regular get together. Any way, one of the ladies brought me flowers, to say thank you for cooking. Aren't they pretty?
I am so blessed to have such great friends in my life. Each one has their own journey to share and offer me so much Wisdom, Kindness and Love. It makes my personal life so joyful.
Today is a great day.
Taylor has her first paying "gig" tonight. She is singing 3 of her original songs.
I am thrilled for her.
As she runs around the house trying to get ready, I realize that she is going to need to be fed. Or better yet, I need to feed her. Then I look and count the number of teenagers in my house at this given moment. Five. I don't have much time, because of course I was not told there would be 5 people here for lunch... on a work day.
What to make? I opened the cupboards and took note of what I had.
Pappardelle's pasta... Gluten free Della Terra Trumpet Trio.
Porcini Mushroom, Roasted Red Pepper and Spinach Gluten free pasta to be exact.
1 9oz Package Gluten free Pappardelles pasta.. see description above
1/2 lb italian sausage
1 cup whipping cream
1/4 cup parmesan
1tsp italian seasoning
Parsley for garnish
Bring 4 pints of salted water to a boil. Add Pasta
Allow water to return to a boil and cook for 14 minutes.
While Pasta is cooking brown the italian sausage. Drain and return to pan.
Add parmesan, italian seasoning, cream, and stir. Simmer until pasta is done cooking.
Once pasta is done cooking drain and rinse immediately.
Return pasta to pan and pour over the pasta the sauce you made.
Pour into serving bowls and garnish with parsley.
There is your 20 minute meal. (They got red grapes and cheese bread too).
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